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The HAKI 171001 is a twin-deck electric pizza oven designed for commercial pizzerias and restaurant kitchens. Each deck accommodates up to 16-inch pizzas. The unit operates at 3 kW on 220V supply and is CE certified for UK and EU commercial use.
Commercial Application
Twin-deck configuration allows simultaneous baking of multiple pizzas at different stages. Operators can load fresh bases on the lower deck while finishing crispy crusts on the upper level. This reduces wait times during peak service periods.
Stone-base decks retain and radiate heat evenly across the baking surface. Recovery time between loads remains short due to consistent electric element distribution. Operators maintain output without temperature drop between consecutive bakes.
Key Operational Advantages
- Two independent decks process 16-inch pizzas simultaneously
- 3 kW electric heating elements provide consistent stone-base temperature
- 220V single-phase power supply — standard kitchen electrical installation
- CE certified for commercial kitchen hygiene and safety standards
- Compact footprint — fits standard counter or custom pizza station
- Independent deck temperature control for different bake profiles
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 171001 |
| Power Output | 3KW |
| Voltage | 220V |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The oven chamber uses commercial-grade stainless steel exterior with heat-resistant powder coating. Stone-base decks absorb and radiate heat for even crust development. Electric heating elements are embedded beneath each deck with independent thermostatic control.
- Stainless steel body with reinforced side panels
- Stone-base baking surface on both decks
- Embedded electric heating elements with individual thermostats
- Heat-resistant viewing window on each deck door
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies Turkish-manufactured commercial kitchen equipment to buyers in the UK, Europe, USA, Canada, Middle East, and Africa. The HAKI 171001 is shipped direct from certified production facilities with full technical documentation and CE compliance certificates.
Frequently Asked Questions
Q: What temperature range do the decks reach?
A: Each deck operates between 50°C and 350°C with independent thermostatic control. Operators set different temperatures for each level depending on pizza style and crust thickness. Typical Neapolitan-style baking uses 300–320°C.
Q: Are the decks stone or steel base?
A: Both decks use stone-base baking surfaces. Stone absorbs heat and radiates it evenly for consistent crust development. The material also prevents hot spots that cause uneven browning.
Q: How many pizzas fit per deck?
A: Each deck accommodates one 16-inch pizza or two 10-inch pizzas side by side. Operators can bake two large pizzas simultaneously using both decks. Output capacity depends on bake time and crust thickness.
Q: Can I run both decks at different temperatures?
A: Yes. Each deck has independent thermostatic control. Operators set the upper deck hotter for fast finishing and the lower deck cooler for slower base development. This flexibility suits mixed menu items like flatbreads or focaccia alongside pizza.
Q: What electrical supply does the oven require?
A: The unit operates on 220V single-phase supply at 3 kW total power draw. Standard commercial kitchen wiring supports this load. A dedicated circuit with appropriate amperage breaker is recommended during installation.

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